Roasted Garlic Mashed Potatoes

5 from 3 votes

Roasted Garlic Mashed Potatoes

These Roasted Garlic Mashed Potatoes are light, fluffy, and creamy with plenty of mellow, caramelized garlic flavor. Made with Russet potatoes, butter, heavy cream, and sour cream, they're a rich and savory side dish that's perfect for holidays or Sunday dinner.

Prep Time20

Cook Time1

Total Time1 20

Servings: servings

Calories: 331kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 large head garlic - plus an additional head if desired, see notes
▢ 1-2 teaspoons olive oil
▢ 3 pounds Russet potatoes - peeled and cut into 1-inch chunks
▢ 1 tablespoon kosher salt - plus additional salt to taste
▢ 8 tablespoons (1 stick) salted butter - cut into pieces and brought to room temperature
▢ 1 cup sour cream - brought to room temperature
▢ ½ cup heavy cream - brought to room temperature
▢ 1 teaspoon black pepper - plus more to taste
▢ Optional garnishes - additional butter, chopped fresh chives, black pepper, additional roasted garlic cloves

Instructions

Roast the garlic. Preheat the oven to 400°F. Remove any loose outer papery skin from the garlic, keeping the head intact. Slice about 1/4 inch from the top to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for about 45 minutes, or until the cloves are soft, golden, and caramelized. Allow them to cool slightly before handling.
1 large head garlic, 1-2 teaspoons olive oil
Prepare the potatoes. Peel the potatoes and cut them into evenly sized 1-inch chunks. Transfer to a large pot, cover with cold water, and season the water generously with about 1 tablespoon of salt.
3 pounds Russet potatoes, 1 tablespoon kosher salt
Cook the potatoes. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for about 15 minutes, or until fork-tender. Avoid overcooking the potatoes as they will start to fall apart.
Drain and steam-dry. Drain thoroughly, then return the potatoes to the warm pot for 1-2 minutes to allow excess moisture to evaporate.
Add the butter and dairy. Add the room-temperature butter, sour cream, and heavy cream, plus black pepper, to the hot potatoes.
8 tablespoons (1 stick) salted butter, 1 cup sour cream, ½ cup heavy cream, 1 teaspoon black pepper
Mash. Using a potato masher, mash just until creamy and mostly smooth. Avoid overmixing.
Add the roasted garlic. Squeeze the roasted garlic cloves from their skins and mash them separately into a rough paste. Gently fold the garlic into the mashed potatoes until evenly distributed.
Season and serve. Season with additional salt and black pepper to taste. Serve topped with additional butter, chopped chives, freshly cracked black pepper, and whole roasted garlic cloves, if desired.
Optional garnishes

Notes

One large head of garlic gives 3 pounds of potatoes a noticeable but mellow roasted garlic flavor. For even more garlic flavor, roast an extra head and add more to taste.
Bring the butter, sour cream, and heavy cream to room temperature before adding them to the hot potatoes. Cold dairy cools the potatoes and is harder to incorporate smoothly.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk or cream as needed.
Freezing is not recommended.

Nutrition

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